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Favorite Chicken Potpie

Chock-full of poultry, potatoes, peas and corn, this recipe for easy chicken pot pie makes two golden pies, so you can serve one at supper and save the other for a busy night. This is the best chicken potpie recipe to have on hand when company comes over. —Karen Johnson, Bakersfield, California

Favorite Chicken Potpie

Ingredients
  • 2 cups diced peeled potatoes
  • 1-3/4 cups sliced carrots
  • 1 cup butter, cubed
  • 2/3 cup chopped onion
  • 1 cup all-purpose flour
  • 1-3/4 teaspoons salt
  • 1 teaspoon dried thyme
  • 3/4 teaspoon pepper
  • 3 cups chicken broth
  • 1-1/2 cups whole milk
  • 4 cups cubed cooked chicken
  • 1 cup frozen peas
  • 1 cup frozen corn
  • 4 sheets refrigerated pie crust


Directions
  1. Preheat oven to 425°. Place potatoes and carrots in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, covered, 8-10 minutes or until crisp-tender; drain.
  2. In a large skillet, heat butter over medium-high heat. Add onion; cook and stir until tender. Stir in flour and seasonings until blended. Gradually stir in broth and milk. Bring to a boil, stirring constantly; cook and stir 2 minutes or until thickened. Stir in chicken, peas, corn and potato mixture; remove from heat.
  3. Unroll a pie crust into each of two 9-in. pie plates; trim even with rims. Add chicken mixture. Unroll remaining crusts; place over filling. Trim, seal and flute edges. Cut slits in tops.
  4. Get full recipe and intruductionts, please visit here tasteofhome.com

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